http://www.sweetdoodlebytes.com/1/post/2012/11/brownie-bottom-pumpkin-maple-toffee-crunch-cupcakes.html

Name: http://www.sweetdoodlebytes.com/1/post/2012/11/brownie-bottom-pumpkin-maple-toffee-crunch-cupcakes.html
Ingredients: Use your favorite brownie recipe for the bottom. I used Betty Crocker's Fudge Brownie Mix for 13x9 pan.; Mix as directed on the box.; Line your cupcake trays with liners and place approx.; 2 tablespoons of brownie mix in the bottom of each liner.; Ingredients for Pumpkin Mixture:; 2-1/4 cups Flour; 1 tsp Baking Soda; 1/2 tsp Salt; 1-1/2 tsp Cinnamon; 1/4 tsp Pumpkin Pie Spice; 2 Eggs, lightly beaten; 1-1/2 cups Brown Sugar; 1 cup Pumpkin- canned not pie filling; 1/3 cup Vegetable Oil; 1/2 tsp Vanilla Extract; 1/3 cup Maple Syrup- the good stuff; 3/4 cup Hershey's Toffee Bits - They are chocolate covered toffee pieces.

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INGREDIENTS

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Use your favorite brownie recipe for the bottom. I used Betty Crocker's Fudge Brownie Mix for 13x9 pan.

•

Mix as directed on the box.

•

Line your cupcake trays with liners and place approx.

•

2 tablespoons of brownie mix in the bottom of each liner.

•

Ingredients for Pumpkin Mixture:

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2-1/4 cups Flour

•

1 tsp Baking Soda

•

1/2 tsp Salt

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1-1/2 tsp Cinnamon

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1/4 tsp Pumpkin Pie Spice

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2 Eggs, lightly beaten

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1-1/2 cups Brown Sugar

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1 cup Pumpkin- canned not pie filling

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1/3 cup Vegetable Oil

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1/2 tsp Vanilla Extract

•

1/3 cup Maple Syrup- the good stuff

•

3/4 cup Hershey's Toffee Bits - They are chocolate covered toffee pieces.

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